Penne Chicken

Preheat oven to 350
4 Boneless, skinless chicken breasts, pounded to even thickness of your choice
Olive oil for cooking the chicken
1 box penne pasta, cooked al dente
Basic Marinara Sauce (posted on this blog)
Add the next two ingredients to sauce
1teaspoon Oregano
1teaspoon Basil
1-1 1/2 cups shredded Mozzarella Cheese
Dried Parsley to sprinkle for decoration
Parmesan Cheese to sprinkle on top

Saute chicken until barely done. Put penne pasta in bottom of a lasagna dish and pour 1/2 of the sauce over the noodles. Put breasts on top of this and cover with the rest of the sauce, put mozzarella cheese over this and sprinkle parsley and parmesan on top. Bake at 350 until cheese is browning and sauce is bubbling.

My Basic Marinara

1 26 ounce can crushed tomatoes
1 onion, diced
1T Minced Garlic
Parsley to taste
1Tablespoon Olive Oil
1/2 cup Beef broth, (Chicken if you are using chicken in your

Saute diced onions in olive oil until translucent but not browned. Add Garlic and stir for one minute. Pour tomatoes over this and add parsley, simmer about five minutes.

There are several recipes coming where this sauce will be useful. I use it to make lasagna, adding the meat and spices, spaghetti, adding some spice, and several pasta dishes where this is the sauce you pour over it. I am not insisting that each step of a dish must be made from scratch, but this is one where a pasta sauce is good, but this takes it to the next level!

"Tastes Like Wade's Bakery" Frosting

This makes a great frosting to decorate with, and it tastes lighter than the buttercream I posted earlier... I made cupcakes with it and tried my hand at decorating recently, but I didn't get a pic of them...

1 Stick REAL, unsalted butter, softened
1/2-1 cup shortening, all vegetable
1 teaspoon vanilla extract
3-6 cups SIFTED powdered sugar

Cream butter, shortening and vanilla. Mix in powdered sugar, beginning with 3 cups, and add till it is the stiffness you want. If it is too thick, add shortening a Tablespoon at a time, if too thin, add sugar 1/2 cup at a time... you cannot mess this up!
Use Wilton color gel to tint it. Food coloring adds a bitter taste, this doesn't!

Homemade Buttermilk Biscuits

These are so much easier than you would think... and the taste is phenomenal...
Preheat oven to 425

2 cups sifted self rising flour
1/2 teaspoon sugar
dash of salt

Mix well or sift again, then add
3Tablespoons shortening, mixing with fork or your fingers till it is the consistency of large pieces of cornmeal

Add
1/2 cup Buttermilk
1/2 cup whole milk
1 Tablespoon water
Mix well with pastry cutter or fork

Dice into very small cubes 1Tablespoon butter, and mix in


Pat it out or roll out, onto floured board, with floured hands.I just pat it with my hands, and cut it. I usually use a medium biscuit cutter but a juice glass coated in flour usually is the perfect size, too.Put into a 1 1/2 deep pan and bake until barely brown, then brush with melted butter and serve...

Sour Cream Chocolate Cake

This sounds bad, but I promise you it is decadent! Easily the best tasting chocolate frosting I have ever had. My family demands it when I make a "special" dinner... for years, I made it for my brother on his birthday, but his wife and I usually had to make extra frosting, since we just ate it with a spoon..

Ingredients:

1 cup boiling water

1 cup baking cocoa

1 cup butter or margarine, softened

2 1/2 cups sugar
4 eggs

2 t vanilla extract

3 cups cake flour, sifted

2 t baking soda

1/2 t baking powder
1/2 t salt

1 cup sour cream  or an eight ounce container

Mix cocoa and boiling water and set aside... it will be thick.
In a mixing bowl, cream butter and sugar.Add eggs, one at a time, beating well after each. Add vanilla.

In another bowl,combine flour, baking soda, baking powder and salt. Add to creamed mixture, alternately with cocoa mixture and sour cream. Pour into three greased and floured 9 inch baking pans. Bake at 350 for 30-35 minutes or until toothpick test confirms it is done.

Cool for 10 minutes and remove from pans to cool completely on a wire rack.

Frosting Recipe:

2 cups semisweet chocolate chips (12 oz bag)

1/2 cup butter or margarine

1 cup sour cream ( one 8 ounce container)
1t vanilla extract
4 1/2 to 5 cups sifted confectioner's sugar

In a heavy saucepan, melt chocolate chips and butter over low heat. Remove from heat and cool for 5 minutes. Place in a mixing bowl; add sour cream and vanilla. Mix well. Add sugar a little at a time until spreading consistency is reached. Spread between layers of cake and over sides and top... beautiful presentation.
Store in fridge, and bring to room temp to serve...

Lasagna

1/2 of a box of lasagna noodles,cooked according to package directions,remembering to salt your pasta now, if you like it. This is the only chance you will have to season the noodles. If you use bottled minced garlic, you can pour a little of the juice from it in the pan and it will add garlic flavor to your noodles. and drained.
I drain them, then lay them out on paper towels and cover them. This keeps them dry and is better than letting them sit in the colander and get sticky. If they are too wet, your lasagna will lose it's flavor..



Lasagna ingredients:

1 large onion, diced
1 clove minced garlic
Extra Virgin Olive Oil
1-11/2 lbs. ground beef
1 Large can Crushed tomatoes
1 15 ounce can tomato sauce
1 small can tomato paste
1t parsley flakes
1t oregano
1t basil
or 1 1/2 T Italian Seasoning
1/2 t garlic powder
16 oz. small curd cottage cheese
1 egg
Shredded parmesan cheese
2 bags Shredded Mozzarella Cheese
Grated Parmesan cheese


Directions:
Drizzle olive oil in large saute pan
Over medium heat, saute onions until translucent,but not brown
Add garlic and saute for one minute.
Crumble ground beef into saute pan and brown.
Drain this and return to pan.
Add tomatoes, paste and stir.
At this point, if the sauce is like a sloppy joe, you should begin pouring tomato sauce into it, until it is the right consistency. You are going to bake this and you don't want it to be too dry.
Add spices, and simmer for about five minutes. Taste and see if anything needs to be increased. If so, add to taste any of your spices. This is where you should add salt, but I'm not a salt person, so I tend to leave that out.

In a mixing bowl, beat egg, add parsley flakes and stir in cottage cheese. Add 1/2 cup shredded parmesan cheese and stir. Set aside.


In a lasagna pan,  ladle out 1/3 of the meat mixture across the bottom of the pan. Cover with a layer of noodles. Cover with 1/2 of the cottage cheese mixture. Add another layer of noodles and sprinkle 1/3 of the  mozzarella on top of this. Sprinkle parmesan cheese over this, and cover with noodles. Repeat the same procedure again. Top with some of the meat mixture, sprinkle mozzarella over this and spread remaining meat over enter third lengthwise, spread parsley flakes over this,and bake at 375 until cheese is slightly browned, approximately 15-20 minutes.

Remove from oven, let stand for about five minutes and slice to serve...

Robbie's Secret Seasoning (Cassidy's Deli Seasoning)

If you ever ate at Cassidy's Deli, and loved the seasoning on their burgers, fries, etc... HERE IT IS...
Robbie, the owner of Cassidy's Deli, offered to share with my followers, since he is a foodie, like me!He is also the one who came up with Robbie's Summer Salad... yummmmmmm... Thanks Robbie.
1 C Sugar
2 C Salt
1/2 C Granulated Garlic (not powder)
1/2 C Chili powder
1/2 C Black Pepper

Mix and store in air tight container. Sprinkle on burgers just before serving, good on fries, works well to seasong most anything....

Anita's Fried Chicken

I know everyone talks about a cast iron skillet for frying chicken. It's good, I agree, but I deep fry mine, since every single restaurant that specializes in fried chicken makes it this way.

Chicken Breasts and legs, or a whole chicken, cut up... you decide what pieces you want. The chicken breasts in the photos came from Sam's and are HUGE!

Self rising flour ( I have never had luck using all purpose for my chicken... can't explain it) I use about two cups to make 4 of each... if you have leftover flour mixture, use it to make gravy...

Put this mixture in a deep bowl with a snug lid.Sift the flour or at least break up any lumps with a fork, then add the following and stir well..
1/2 t sea salt
1/2 t coarse grind black pepper
1/4 t poultry seasoning
1/4 t ground red pepper
1/4 t garlic powder, not garlic salt
Take a little of the flour and test taste it. If it is too salty or spicy, add some flour. If not salty or spicy enough.. add salt or spices...this is not an exact science...

In a heavy pan, such as a heavy stock pot, pour vegetable oil enough to float the biggest breast you have in. The idea is not to allow the chicken to rest on the bottom...

Wash chicken, and if you want, remove the skin. I leave it on, but if you are concerned about fat, you shouldn't be frying chicken anyway...lol.Don't paper towel dry it, but do allow excess water to run off.

Put a few of the largest pieces of chicken in the bowl, cover and turn over a few times, gently, until fairly certain the chicken is coated. Sit upright on counter for a minute, and then remove from flour mixture and drop into heated oil. Cook only enough to allow floating room, no crowding here.
Cook larger breasts on med high heat, at least ten minutes, and lift out with large slotted spoon... prick with a fork and make sure juices run clear in the thickest portion. Repeat until all is cooked... if you time it right, it should all be done in about twenty minutes..drain on paper towels and serve.

 

I use more of the spices, but I suggest you start with these amounts and just dip a fingertip into the flour to see if you like the taste,and adjust as necessary. If it tastes bland on your finger, it will be bland on the chicken. Omit poultry seasoning, if you don't like the taste... again, adjust to your liking.

Super Easy Jumbo Pot Pie

This is a quick supper for weeknights when you have leftover chicken, roast, etc and some assorted veggies in the fridge.
In a large casserole dish, combine the following:
Shredded or diced chicken, beef, etc.
1 Large can Veg-All Homestyle veggies, or any veggies you may haveleftover in fridge from previous meals, frozen veggies, thawed, or dice up some and stew them until fork tender...use your imagination here.
Mix all that and salt, pepper, and sprinkle about 1/2 teaspoon celery seed, then toss with a fork.
Mix 1 Can Cream of Chicken or Cream of Mushroom soup with 1/2 can of water, and pour over mixture. Stir well, and add 1 cup diced american or shredded Cheddar Jack cheese. Stir, place casserole dish on cookie sheet, and bake at 350, for about twenty minutes, or until sauce is bubbling.
Remove casserole from oven, stir, filling, and place canned biscuits over mixture. Sprinkle a little celery seed or parsly flakes over this and retun to oven to cook until biscuits are done... cool a few minutes and serve.

Individual Chicken Pot Pies

Cooked whole Chicken, shredded or diced
1 cup American Cheese slices, stacked and diced small
1 Can Cream of Chicken or Mushroom Soup
1/2 bag frozen peas and carrots
1/2 Cup Diced potatoes, just undercooked
1/3 bag frozen corn
1 small bottle pearl onion
1/4 t celery seed
1/4 t sea salt
1/2 t coarse grind black pepper

1/4 t poultry seasoning

Directions

Choose bowls that can take heat, and roll out store bought or home made pie crust. Turn bowl upside down, and cut around the bowl top, allowing a little extra pastry all around, to fold over top of bowl, and about 1/2 inch down the sides.

In large saucepan, combine soup, seasonings, and heat over low heat. Add a little water, about 1/4 cup, to thin sauce.

Add veggies and bring to simmer, stirring until all are heated through.

If chicken is cold, add it before step above, if not, add it now. Stir in cheese, until melted. If sauce is extremely thin at this point, add a little more cheese. If too thick, try a tiny bit of warm water at a time until desired consistency is reached. Remember, this will thicken as it cooks, so make it a little thicker than you think it needs to be because of this.
Mix all of this thoroughly and ladle into individual bowls.

In small bowl, whisk an egg and using pastry brush, paint around the outside edges of the bowls, so that crust adheres.
Drape pre-cut pastry crusts over mixture, stretching to press on sides of bowl to seal. When all the bowls are covered, brush remaining egg over top of pastry to give it a lovely glossy top. Make tiny slits in the pastry with a sharp knife and bake at 350 until pastry is browned. Remember, everything was simmering and heating while you were combining the filling, and all it has to do is brown.

Remove from oven and let stand about ten minutes before serving, to cool to a reasonably hot, but not dangerous temperature.

Basic White Layer Cake

Great with Chocolate Ice Cream

Preheat oven to 375

2-1/2 C sifted cake flour
3T. Baking Powder
1t  Salt
4 EggWhites
1-1/2 C Sugar (measure 1 cup in one bowl and put 1/2 c in another)
1/2 C Shortening
1C Plus 2T Milk
1t Vanilla, (clear keeps it truly white)
1/4 t Almond Extract (omit if you don't want this flavoring)

Directions:
1.Grease 2 9-inch round cake pans and line the bottom w/ waxed paper.

2.Sift flour, baking powder, and salt 3 times.

3. In small bowl, (cooled metal or glass bowl is best) beat eggs until foamy, then gradually add
1/2 cup sugar into egg whites, while beating until it forms soft peaks and set aside.

4. In large bowl, on med. speed and with clean, dry beaters, mix shortening and 1 cup sugar until light and fluffy, about 2 minutes.

5. At low speed, beat in alternately, just until smooth, flour mixture, and combined milk and extracts.

6. Beat egg white mixture into batter, pour into pans and bake at least 25 minutes until done. Test for doneness, cool on rack or freeze overnight, frost with buttercream frosting,or flavored buttercream frosting, for a change of flavor... makes a lovely impression as it is cut.

Remember, buttercream frosting will have to be refrigerated, so bring cake to room temperature to serve. This ensures that your frosting isn't hardened, and cake slices well...

This recipe is a little different from the one I posted previously, but is worth the extra effort.

TIps, Tricks and Hints

When beating egg whites for meringues, etc. I find it works best if you put the mixing beaters and a metal or glass bowl in the fridge for a while before making it.

To get sticky items, such as peanut butter, out of your measuring cups, spray the measuring cup with cooking spray, then measure... it'll come right out.

Salt poured over most any liquid spill will absorb it, making the stains minimal. Just let it sit a few minutes and vacuum away...

Don't overlook basic measuring techniques when Baking! While you can estimate when cooking, baking is a precise science, and can't usually be "eyeballed".

If you make a soup or chili, and even after having drained the meat,etc, find that there is grease in it, drop in a cabbage leaf, or as a last resort, a lettuce leaf... it will absorb a lot of it, and can be pulled right out... voila...

Mashed potatoes gummy or sticky? Chances are they have been refrigerated at some point... avoid storing potatoes in the fridge, and try not to buy any that have been kept in the cooler section.

Onion scent on your hands? Run your hand along the bottom or sides of a stainless steel sink... don't know how it works, but it does!

Basic White Layer Cake (Cupcakes, too)

Ingredients:


1 cup butter

2 cups sugar

3 1/2 cups sifted cake flour (sift before measuring)

3 teaspoons baking powder

1 cup milk

1 teaspoon vanilla

8 egg whites, stiffly beaten

Preparation:

Cream butter and sugar together until light and fluffy; stir in vanilla. Sift flour with baking powder. Add flour mixture to creamed mixture alternately with the milk, beating well after each addition.

Fold in stiffly beaten egg whites, incorporating evenly. Spoon batter into three greased and floured round cake pans. Bake in preheated 350° oven for 30 to 35 minutes or until cake tests done.

Sizzlin Chicken and Cheese

This is so very close to the TGI Friday's recipe, I just love it!

You will need two small or one large boneless, skinless chicken breast per person
Shredded chihuahua white cheese (can be omitted, but does add to the flavor... available at most Hispanic markets)
A slice of REAL american cheese (not cheese food) per breast

Marinade chicken breasts, pounded to about 1/4' thickness in the following for at least 30 minutes.

1/4 cup Olive Oil
1Tablespoon Garlic, Minced
1/4 teaspoon each, salt and pepper
1 teaspoon Red Pepper Flakes
1/2 teaspoon parsley flakes

For authenticity, you can heat Cast iron fajita pans and serve sizzling, but if you don't have these, a cast iron skillet works nicely. More info on how to plate using both of these pans at end of instructions.

Take chicken out of marinade and saute over medium heat until cooked through.
Transfer to plate or platter that can take heat, and put it in a 250 degree oven to keep heated.

Julienne cut a large onion, green bell pepper, and if you like color, use red or yellow peppers
On low heat, saute them in the same pan as your chicken, till translucent, but not limp.

To plate, place onion and pepper mixture underneath a chicken breast on either your fajita pan or in the skillet, scatter the onions and peppers across the bottom of a heated cast iron skillet, cover with chicken breasts, and add cheeses until they sizzle... serve with garlic mashed potatoes for a meal that rivals TGIF...

Buttercream Frosting

1 cup butter (2 sticks or 1/2 pound), softened

3-4 cups confectioners (powdered) sugar, SIFTED

1/2 teaspoon table salt

1 tablespoon vanilla extract


Instructions:

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, and salt; beat for for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add milk, 1 Tablespoon at a time, up to four Tablespoons. I usually add shortening, rather than milk, because milk changes the consistency, but this is a true Buttercream recipe and I wanted to include true instructions.
If you want really white frosting, decrease the butter by 1/2 and replace it with vegetable shortening. A lot of the southern bakeries use only shortening and powdered sugar. Clear vanilla doesnt hurt, either. Great on my basic white cake... recipe to follow

Rub for Smoked Pork

This is what I use to rub any pork I smoke or even for those country style ribs that we bake slowly in the oven. Good on pork chops for grilling, etc.
Keeps forever if you store in an airtight container.
(For the beginning cook, T=Tablespoon, t=teaspoon)

1/2 cup Brown Sugar
1/4 cup Paprika
1T Black Pepper
1T Salt
1T Chili Powder
1T Garlic Powder
1T Onion Powder
1t  Cayenne
Mix well and rub generously over meat, just before grilling or smoking, etc...

Balsamic Glazed Broccoli

If you are looking for a different dish to add some flavor to a meal or to just shake things up a bit, this is a wonderful variation on broccoli and cheese or casserole.

2 Bunches Broccoli, trimmed
1/2 cup Balsamic Vinegar
1/2 cup Butter
2 Tablespoons firmly packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground black pepper

Steam Broccoli until crisp and tender. Place broccoli in a serving bowl and keep warm.
In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. Stir in butter, brown sugar, salt and pepper. Pour over broccoli, tossing to coat.

Spinach Stuffed Pork Loin

I first got this recipe in Louisville, Ky., when my nephew treated my sister and law and myself to one of Paula Deen's live cooking shows. I hated spinach until I tried this! I use this spinach recipe alone as a side dish...
Preheat oven to 475
1/2 cup butter
1 onion, finely chopped
3 cloves garlic, minced
1 (10  ounce) package frozen chopped spinach, thawed and squeezed dry (I buy a bigger bag for side dish)
1 (12 ounce) package bacon, cooked and crumbled ( I use bacon pieces by Oscar Mayer for a shortcut)
1 (5 ounce) package grated Parmesan cheese (not the dried stuff we put on pizza)
1/4 teaspoon salt
1/8 teaspoon ground red pepper ( or use crushed red pepper flakes)
1 (5 lb) pork loin roast, trimmed

In a large skillet, melt butter over medium heat. Add onion and garlic" cook 5 minutes, stirring frequently, or until tender.
Stir in spinach and cook 3 minutes. Add bacon, parmesan, salt and pepper, stirring until cheese is melted, and set aside.
Butterfly your loin by making a lengthwise cut down center or 1 flat side, cutting to within 1/2 inch of the other side. From the bottom of the cut, slice horizontally to 1/2 inch from left side. Repeat this on right side and open loin and place between 2 sheets of heavy duty plastic wrap and flatten to 1/2 inch thickness using a mallet or heavy rolling pin.
Spread spinach mixture over tenderloin, leaving a 1/2inch border. Roll up loin, jelly roll fashion, starting with long side. Tie it at 2 inch intervals with kitchen string.
Place loin on a lightly greased rack in shallow roasting pan and bake 20 minutes. Reduce heat to 325, cover and bake 30 to 40 minutes or until thermometer in thickest portion of meat registers 155... Let stand about 10 minutes and slice. Beautiful Presentation!
I sprinkle a little kosher salt on it for added oomph as I serve..

Easiest Yet Chicken and Dumplings

Stew whatever pieces of chicken you like, but make sure it is skin on.
I use a whole chicken or bone in skin on breasts and legs.
Stew them in Water enough to cover them completely, and add a stick of butter or margarine.
I sometimes add a can of chicken broth or a bullion cube or two to enhance the flavor.
Add salt and pepper to taste, along with a little poultry seasoning, usually about 1/2 teaspoon.
When chicken is cooked completely,lift from water and move to cool, allowing broth to drip into pot as you remove them.
While chicken is cooling, open 2 cans refrigerated biscuits and stretch or roll out biscuits to make them thin.
Cut or tear into strips and drop into rapidly boiling broth from the chicken, quickly... I like to get all the biscuits done and drop them in at the same time, and I like to vary the thickness of the dough, so that some of the dumplings remain thin and some puff up and make thicker dumplings. If twenty biscuits seem to be too much, try one can and add if necessary, to desired thickness. Cook for about two to three minutes and reduce heat to med or med low to simmer.
When chicken has cooled and broth has thickened, chop or shred chicken and drop into pot and allow to simmer until chicken and dumplings are done and broth is at the desired thickness.
Taste and add salt and pepper to taste. If you like a richer broth, add some bullion or butter/margarine and it will "beef it up". Stores well and is good the second day, too, IF you have leftovers.

Grammy's Peach Cobbler

This is Makhi's (my grandson) favorite "comfort" dessert. Anytime he comes to spend Sunday with me, I allow him to call me ahead of time, and he tells me what I am going to make, and this is usually the dessert he wants. Sometimes, Grammy has to redirect his thoughts, when we've had it once too often...
I am posting both the canned peaches version, and the fresh peaches version, since  I make both.

Canned Peach Cobbler


Place in a large casserole dish, the following items:
1 Cup Self Rising Flour
1 Cup Sugar
1 Cup Milk
Mix these ingredients, making sure to get flour lumps out, then pour over this:
I large can sliced peaches, juice and all

Bake at 350 until crust comes up through peaches, and is browned. It really does work!

If you like fresh peaches instead,
1 1/2 cups sugar
2 cups water
Boil for five minutes, and cool.Peel and slice peaches and make syrup for them.
Add fruit and store in fridge overnight.
Follow instructions above for canned peach cobbler.

Basic Rub for Grilled Steaks & Burgers

I went through life eating Steaks off the grill that were okay, but just seemed to be missing something. Then, at a Summer Camp my husband and I were working, we discovered a Seasoning called "Praise Allah" which was, to say the least, out of the ordinary. Now called Tiger Seasoning (Not to be confused with Tiger Sauce), it is available almost anywhere. It DOES contain MSG, so avoid it with those sensitive to MSG.

I mix together the following
1T Tiger Seasoning
1T Garlic powder or Granulated Garlic
1T Coarse Ground Black Pepper
This is kept in a small airtight container. I don't mix much at a time, since it can harden if not used soon.
It makes enough to cook for an entire crowd once, or a family of four two or three times.

I rub this on my Steaks, both sides, and my burgers before grilling. Allow them to sit, covered, on the counter for about 10 minutes, to absorb the flavor.
It is widely debated in cooking arenas as to whether you should puncture steaks before grilling, to allow the spices to be absorbed. I do not puncture mine, but this method works well for me.

As the steaks and burgers near being cooked to your desired level of "doneness", brush them with melted butter, mixed with some finely minced garlic... I melt it and brush it on with a basting brush in the last minute of cooking. Yummy, and lend a juiciness to even the least expensive cuts of meat. It is a restaurant technique and don't be afraid to add other spices to the butter mixture... just think of the flavors you like with beef and add them...

Robbie's Summer Salad

This one was given to me by my friend, client and fellow Church Member Robbie Lawson, who always makes me laugh. He and I exchange recipes and techniques often. I really enjoyed this at a recent Church Luncheon, and he consented to allow me the recipe... hope you enjoy it as much as I did.

2 Cucumbers, peeled and diced
2 Med. Tomatoes, diced
1 Bag Frozen Nibblets Yellow Corn, defrosted
1/4 cup Apple Cider Vinegar
1/4 cup sugar ( I used a little more to taste)
Salt and pepper
Dash of Cajun Seasoning, if desired

MIx Vinegar and sugar, along with spices (if used - I dont use anything else, but Robbie does, and both are great!) pour over veggies in med. bowl. Mix well, refrigerate for 2 hours to overnight and serve cold. Such a refreshing change, especially in summer, with homegrown veggies!

Marinara Sauce for Spaghetti and Meatballs

This is the only Marinara Sauce I use. I love to make my own spaghetti sauce, using meat, but when I want to have a sauce for Chicken Parmesan, or to use with Meatballs, this is my go-to sauce. It makes a great Meatball Sub sauce, too!

Note for beginning cooks, T=Tablespoon ; t= teaspoon

Saute in 1/4 cup Olive Oil:
1 1/2 cups Onion, Diced

Stir in:
1 T Garlic, minced. (2t works well, if you like less garlic)

Add and Simmer:

3 cans (14-15 ounces each, or use the larger cans if available, to make 45-50 ounces total) Crushed Tomatoes
1/2 Cup Beef Broth and Drippings from making Meatballs (strained works best)
1/2 cup Fresh Chopped Parsley
1-1 1/2 T Sugar
1t Crushed Red Pepper Flakes
Salt to taste ( I salt AFTER it simmers)

Add and Simmer:
Meatballs, about three to five per person works well

Just Before Serving, Add:
1/4 cup Fresh Basil, cut in strips

Garnish with:
Parmesan cheese, grated.
Serve with Al Dente noodles, cooked drained completely, and mixed in with the sauce. Enjoy

Never-Fail Meatballs

As I grow older, I find that the foods I loved as a child are now some of my favorites again. Don't get me wrong, I love to try new things, love to experiment, and as a result, I find that I am going back and re-vamping recipes I used as a new cook, or those used by family members and friends.
This meatball recipe is good as an appetizer, with spaghetti and homemade marinara sauce,and the next day, I put the sauce and meatballs in a roll and have a meatball sub for lunch or a quick dinner,  and sometimes I make tiny ones and use them as the meat in my lasagna recipe. I have put them in brown gravy over noodles, etc. Don't be afraid to experiment and use them in other ways. I usually make a double recipe and freeze half, to use later.

(NOTE: For the beginning cook, T=Tablespoon; t= teaspoon)




Preheat Oven to 400. Mix together the following in a medium sized mixing bowl:
 
1 cup unseasoned Bread Crumbs
3/4 cup Romano or Parmesan cheese, finely grated (this is NOT parmesan cheese like you sprinkle on pizza)
1/2 cup whole milk
1/2 cup Beef Broth
1/2 cup chopped Fresh Parsley
3 eggs, beaten
2 T dried Oregano
1T Garlic, minced
1T Kosher Salt
1T Ground Black Pepper
2t dried Basil
1t crushed red pepper flakes (omit this if you like to use as an appetizer in barbecue sauce)

After mixing together, ADD:

2 lbs. Ground Chuck

Stir together, using a fork. Using your hands at this point will result in tougher meatballs.
Using a scoop with a scraper built in to remove them, or using your hands, LIGHTLY roll meatballs in desired shape. 1 1/2 "to 2 " works well for use in spaghetti or as appetizers.

Spray the bottom of a baking pan or cookie sheet with non stick spray, and place meatballs so that they don't touch or crowd. Then, cover the bottom of  baking pan or cookie sheet in the Beef Broth remaining in the can. Bake for about 20 minutes and check. If done, but not browned, this is the time to remove them, unless using immediately. If you are using them immediately, allow them to brown, but keep an eye on them, as they brown quickly, once they cook completely in the middle.
DO NOT THROW AWAY THE BROTH FROM THE PAN IF MAKING SPAGHETTI. YOU WILL USE IN MARINARA SAUCE, (RECIPE TO FOLLOW)